May 9, 2011
It is May and therefore time to get serious about grilling. We are fortunate to live in Northern California where it is possible to grill year round, but we definitely shy off of it when the air turns cool and storms arrive. Now that the weather is warming, we are back to grilling many of our meals and eating them outside. Whenever possible, I try to cook all the dishes of the meal on the grill.
Packet Grilled Potatoes are a staple for us in grilling season. I hesitated to share the recipe because they are so simple, but truly that is exactly why you all need to know how to make these! Regardless of what we are grilling up for dinner, some variation of these potatoes fits in perfectly. Last night we grilled these potatoes along with wild salmon and made a variation of this cucumber salad. My husband sliced up the leftover potatoes and fried them part of my delicious Mother’s Day breakfast. Yum.
Though I have provided a detailed recipe, feel free to use this as a guideline. Our local market had incredibly fresh, beautiful fingerlings, so that is what I used here, but really, any potato with work. Vary the herbs to compliment the other dishes you are serving. Feel free to use butter instead of oil if you prefer. It is hard to go wrong with these potatoes.
1 1/2 pound potatoes, washed and cut into even sized pieces (mine were 1 1/2 inches long)
4 cloves of garlic, sliced
3 Tablespoons minced fresh herbs (parsley, chives, rosemary, oregano, thyme- any combination will work)
1 teaspoon salt
1/4 teaspoon freshly ground pepper
2 tablespoons olive oil
Cut 2 pieces of aluminum foil, 18 inches long.
Scatter the potatoes on one piece of foil. Sprinkle the garlic and herbs over the top. Season with salt and pepper. Drizzle olive oil over the top. Place second piece of aluminum foil over the top. Along each edge, fold the edges 3 times toward the center to create a seal.
Heat grill to 400 degrees. If you are using a gas grill, keep one of the burners off and turn the others on medium-high. Place the packet on the burner which is turned off. If using charcoal, place the briquettes on one side of the grill and the potatoes on the other side. Cook indirectly for 35-40 minutes until potatoes are tender. Remove from heat, open packet and serve.
If you do not have a grill, you could also cook these potatoes in a 400 degree oven for 35-40 minutes.
Here is a printer friendly version of the recipe: Packet-grilled Potatoes
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